YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and roasted broccoli florets, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the center is just opaque and flakes easily with a fork.
Fluff the warm cooked quinoa and portion it onto a plate alongside the roasted broccoli.
Top with the seared salmon and finish the dish with a fresh squeeze of zesty lemon juice.